Dinner Menu

Wednesday, March 26th, 2014

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Small Plates

10.

Poached Pear Salad

arugula, blue cheese and black pepper

 

Chicken Carnitas Taco

almond romesco, pickled jalapeno and lime dressed slaw

 

Charcuterie Plate

chicken liver pate, rabbit and pork terrine, mustard, jams and pickles

Salt Cod and Potato Soup

bacon and chives

 

Wilted Berry Patch Spinach Salad

lentils, mustard, crispy potatoes, a slow poached egg

 

Swordfish and Trout “Bruschetta”

chilies and broccoli rabe leaves, pickles

                                                                         Broccoli and Olive Salad

cucumbers, red wine vinaigrette and rosemary

Montauk Fluke Sausage

carrot puree, potato chips, horseradish and parsley

Rabbit and Collard Green Stew

bbq black-eyed peas and sour cream

sourdough toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, sour kraut and potatoes

 

Couscous, lamb and eggplant, Berle Farm yogurt

Orecchiette, mushroom ragout, bitter greens and Pecorino

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 fingerling potatoes, haricot vert and fines herbes

Sautéed Rhode Island Pollock

clam and white bean “chowder”, fennels, Ritz crackers

 

Brimfield Chicken Breast

kim chi fried rice, garlic chives and bok choy

 

Roasted Vermont Quail

pine nuts, sweet onions, peas and ham